Steps
Sprinkle the chicken breasts with salt and pepper. Don’t forget to make small slits in the chicken to allow the seasoning and sauce to seep into the meat.

Heat the olive oil in a large pan and sauté the chicken for 10-12 minutes or until cooked.

Remove the chicken onto a plate. Toss in the mustard seeds and garlic sauce and sauté for 1 minute. Remove into a small bowl. Pour the white wine / Cognac into the pan, stirring well and cook till it reduces by half. This shouldn’t take more than 1 minute. Now whisk in the cream, mustard sauce, mustard seeds and garlic. Cook, stirring constantly till the sauce is creamy and thick.

Add the chicken breasts along with its mouthwatering juices into the sauce. Cover for 5 minutes, allowing the sauce to seep into the chicken and serve hot with steamed veggies and fresh salad.

Lettuce and Strawberry Salad
(inspired by a similar recipe on Cooks.com)